A timeless French classic that's simple and deeply satisfying: pasta coated in a velvety creamy sauce, studded with crispy smoked bacon lardons and melted cheese. Ready in less than 20 minutes, this is the perfect recipe for a weeknight indulgence with zero fuss.
⏱️20 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
400 gpasta (tagliatelle or penne)
200 mlheavy crème fraîche
150 gsmoked bacon lardons
100 ggrated Emmental cheese
1 pièceonions
20 gbutter
1 pincéesalt
1 pincéepepper
1 pincéenutmeg
Instructions
1BOIL SALTED WATER: In a large pot, bring 2 liters of water to a vigorous boil with 1 teaspoon of salt. The water must boil actively, otherwise your pasta risks sticking together. Wait approximately 8 to 10 minutes for the water to be thoroughly heated.
2COOK THE LARDONS: Meanwhile, sauté the lardons over medium-high heat in a skillet without any added fat for 5-6 minutes, until they turn golden and crispy. Remove them with a slotted spoon and reserve on paper towels. Keep 1 tablespoon of fat in the skillet.
3PREPARE THE CREAMY SAUCE: In the same skillet, melt the butter over low heat and sauté the finely sliced onion for 2-3 minutes until it becomes translucent. Gradually pour in the crème fraîche while constantly stirring with a wooden spoon. Season with salt, pepper, and add a pinch of nutmeg. Simmer for 3-4 minutes over very low heat, being careful not to bring to a boil to prevent the cream from breaking.
4COOK THE PASTA: Pour the pasta into the boiling water and stir immediately with a fork to separate the strands. Cook according to the time indicated on the package (usually 8-10 minutes), tasting 1 minute before to achieve an al dente texture with a slight firmness at the center.
5ASSEMBLE THE DISH: Drain the pasta, reserving 100 ml of cooking water. Immediately pour the hot pasta into the skillet with the creamy sauce. Add the crispy lardons and gently toss for 1-2 minutes over low heat. If the sauce seems too thick, pour in a little of the reserved cooking water to reach the desired consistency.
6SERVE AND FINISH: Pour the pasta into preheated shallow bowls. Generously sprinkle with grated Emmental and a turn of fresh ground pepper. Serve immediately while it's hot and creamy. A sprinkle of fresh chopped parsley can add an extra touch of elegance.